Chicken Enchiladas with White Sauce

I have to admit, me relationship with Mexican food is complicated and evolving. My idea of a burrito was chicken, cheese, rice and sour cream...no beans, no spice, salsa, nothing. For someone who doesn't like different foods on my plate touching, I avoided enchiladas because I don't like when things get so soggy you can't tell what's what. I got over SOME of that and made my own variation of this tasty dish.

Ingredients: 2 large chicken breasts, whole wheat or blue corn tortillas, 1 can of cream of mushroom soup, 1 1/2 c. of light sour cream, 1 1/2c. salsa (I prefer salsa verde, but traditional salsa works too), 2 c. separated (1 c. separated for the light version) shredded cheddar or pepper jack cheese, 1 small can of green chilies, 1 can of black beans, mushrooms, spinach.

Directions: Preheat oven to 350 degrees. Cut the chicken into small pieces and cook with mushrooms on the stove top on medium with 2 tbsp of water, covered to steam. Mix the soup, sour cream, salsa, beans, green chilies and 1/2 the cheese in a bowl. Separate 1/8 of the mixture (enough to spread on the bottom of the casserole type dish) and spread evenly. Save 1/4 of the mixture for the top. Add chicken and mushrooms to the rest of the mixture stirring together. Place tortilla in dish, fill with fresh spinach, then chicken/mushroom/enchilada filling, fold over and turn to the side to hold together. Repeat with the rest of the mixture and tortillas. I prefer to fill them pretty full and use less tortillas, but you can easily stretch this out to get more servings. Then cover tortillas with remainder of enchilada sauce and other 1/2 of grated cheese. Cover dish and cook at 350 for 30 minutes. Uncover and cook for 10 more minutes.

Great for feeding a big group and even better leftovers!

Adult Mac and Cheese

I call this recipe adult for 2 reasons. 1. Because adults are busy working all day and don't have time to make dinners from scratch every night. 2. Because you can add vegetables to anything and call it "adult." Although this recipe is using a boxed mac and cheese it is healthier than any mac and cheese from scratch you could come up with. The noodles are wheat and everything is organic. Feel better now?

Ingredients: Annie's White Cheddar Mac and Cheese box, 1 tbsp butter, 2 tbsp milk, handful of mushrooms, spinach, and depending on whether you want to go vegetarian or not- chicken sausage (Aidells is my fav with great variety of spiciness and flavors)

Directions: Follow the recipe on the box to cook the mac and cheese. Meanwhile, cook the mushrooms and sausage on the stove top with a tbsp or 2 of water, covered on medium for 3-4 minutes. Spread a bed of fresh spinach on each serving plate. Mix the mushrooms and sausage into the mac and cheese once complete and pile on the spinach.

Think of it like a healthy, satisfying salad. The 12 minute total cook time is not shabby too.  

Eggs Florentine

Another common recipe with a few healthy twists.

Ingredients: whole wheat toast, eggs, spinach, sharp cheddar cheese (any cheese is fine but this one has enough flavor to use less and save on fat)

Directions: If you don't have one of those egg poacher devices, add a dash of white vinegar (this helps the egg keep it shape) to a pot of boiling water. Crack the egg in a bowl. Lower the temp on the water to cool down to not even a simmer. Swirl the water with a spoon, and gently lower the egg in the middle of the whirlpool. Wait 3-4 minutes until cooked how you like them. While the egg is cooking, toast the bread, and cover with fresh spinach. You can cook the spinach if you like before, but raw holds more nutrients and the hot egg will soften it up anyway. Retrieve the egg with a slotted spoon and drop on top of the spinach. Skip a hollandaise sauce and shred some cheese instead.

Power breakfast that will last and leave you feeling great!

Mahi Mahi Tacos

This is one of those recipes you already know how to make, especially those San Diego friends, you just need to be reminded. Just in time to catch the mangoes before they go out of season!

Ingredients: mahi mahi, whole wheat tortillas, 1 cucumber, 1 mango, 1 avocado and black beans and/or corn

Directions: Marinade the fish in a low sodium soy sauce and minced garlic for about 30 minutes. Put the tortillas in the toaster oven for 200 degrees. I prefer to cook in cast iron skillet on medium with a top on it to help steam the fish and keep all the juices locked in, but grilling is always an option. While the fish is cooking chop up the cucumber, mango, and avocado and drain and rinse the black beans. Trader Joe's has an amazing corn relish/salsa that goes perfect with this dish if you have one in your town.

Low fat, filling, and a great little tropical escape during these cold months!

Swiss Chard- Super Healthy Side Dish

Recent research has shown that chard leaves contain at least 13 different polyphenol antioxidants, as well as:

Ingredients: One bunch of Swiss Chard (or rainbow chard is equally as good with more red and yellow colors and all the nutrients that those colored vegetable contain), 2 gloves minced garlic, 2 tbsp of walnuts or pine nuts, 1 tbsp olive oil, 1/4 cup water. For sweet version: 2 tbsp orange juice. For tangy version: 2 tbsp of lemon juice or squeeze one fresh lemon. For Mediterranean Version: Brown garlic and olive oil in deep skillet. For salty version: 1 tbsp soy sauce.

Directions: Cut up swiss chard in half then long way then into 2 inch slices and completely fill skillet- don't worry, it cooks down just like spinach. Add water and sweet, tangy, Mediterranean or salty sauce bringing to a boil then settling to a high simmer. Cook for 3-4 minutes covered then uncovered for 1-2 minutes on high until almost all the liquids are burned off. Serve with walnuts or pine nuts on top.

Fry-less Eggplant Parmesean

This is a great healthy version of what could be a secretly high calorie vegetarian option. Such slight changes make a difference in the fat without compromising on any of the taste. It's also a great place to sneak in any good veggies that you barely even notice!

Ingredients: 1 eggplant, panko crumbs or bread crumbs (use whole wheat if you can and/or homemade from whole wheat bread by cooking at 300 for 10-15 min), reduced fat mayonnaise (Trader Joe's has a great eggless, transfatless one), low fat mozzarella cheese (or for a lower fat version use feta crumbles), your favorite pasta sauce, one bunch of mushrooms, spinach.

Directions: Preheat oven to 350. Slice up eggplant into quarter inch to half inch slices- the thinner the crispier and the thicker the meatier. Layer on paper towels and cover with more layers of paper towels and eggplant layers. Press out eggplant juice by covering with something heavy- I use a cast iron skillet- this takes away that eggplant "bite." Brush each side of eggplant with mayonnaise and dip in bread crumbs then place on greased baking sheet. Once all eggplant slices are complete, bake at 350 until golden brown for about 8-12 minutes flipping once half way into cooking time. Then spread 1/4 jar of pasta sauce evenly around the bottom place with crispy eggplants layered on top. Spread a layer of spinach and mushrooms, then about 1/2 the jar of pasta sauce before covering with shredded cheese. Bake at 350 again for 7 minutes or until cheese is melted.  

Homemade Sweet Potato Fries

Indulge in this guiltless pleasure as you embark on your new years attempts for a healthier lifestyle.

Ingredients: sweet potato or yam (1 usually serves enough for 3 people as side), olive oil, garlic salt

Directions: Preheat oven at 425 degrees. Cut up the sweet potato/yam into rectangle cubes like french fries. Drizzle olive oil and garlic salt or even better shake up in a zip lock bag to evenly cover. Feel free to add whatever herb you like (rosemary is my fav but basil is a different good taste). Cook at 425 until golden brown (about 10-17 minutes depending on how crispy you like it) flipping once. Serve with your favorite dip (garlic aoili, blue cheese dressing, ranch, ketchup).